Directions: |
Directions:1. Preheat the oven to 475oF.
2. Wash and dry the fresh produce.
3. Halve the potatoes lengthwise.
4. Cut off and discard the tough, woody stem ends of the asparagus; cut into thirds on an angle.
5. Cut off and discard any rhubarb leaves or woody stem ends; thinly slice the rhubarb crosswise.
6. Start the potatoes: Place the potatoes, whole thyme sprigs, and unpeeled whole garlic cloves on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, with the potatoes cut side down, on 1 side of the sheet pan.
7. Roast 10 to 12 minutes, or until browned and slightly softened. Leaving the oven on, carefully remove the roasted potatoes from the oven.
8. Cook the chicken: While the potatoes roast, pat the chicken dry with paper towels and
season with salt and pepper on both sides.
9. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and set aside in a warm place.
10. Place the asparagus in a bowl; drizzle with olive oil and season with salt
and pepper. Toss to coat.
11. Carefully remove the roasted garlic cloves from the sheet pan of roasted potatoes; transfer to a plate. Add the seasoned asparagus to the other side of the sheet pan. Return to the oven and roast 5 to 7 minutes, or until the asparagus is lightly browned and the potatoes are tender when pierced with a fork. Remove from the oven; carefully discard the thyme sprigs.
12. Make the sauce: While the potatoes and asparagus roast, when cool enough to handle, using your fingers, carefully squeeze the roasted garlic cloves out of their skins; transfer to the pan of reserved fond.
13. Add the rhubarb and vinegar; season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the rhubarb is slightly softened. Add the honey and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat and add the butter; stir until melted. (If the sauce seems too thick, gradually stir in up to 2 tablespoons of water.) Season with salt and pepper to taste.
14. Slice the chicken. Divide the roasted vegetables and sliced chicken between 2 dishes. Top the chicken with the sauce. Enjoy! |
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